Anita and I picked up some old lunch trays at the antique mall recently. Ever since then we’ve been wanting to make a TV dinner-like meal. We settled on this outstanding combination of smoked meatloaf, these scratch mashed potatoes with gravy, some fantastic herbed peas and carrots, and a light apple pie wonton crunch.
In this meatloaf TV dinner part 2, we’ll make the mashed potatoes and gravy. The potatoes are pretty much your standard fare, but the gravy is insanely good! It’s a great poultry gravy that you can throw together without having to use chicken or turkey drippings.
Meatloaf TV Dinner Part 2: The mashed potatoes and gravy
For mashed potatoes
For the mashed potatoes
- Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, 15-20 minutes. Drain.
- Melt the butter in the half-and-half over medium-low heat.
- Place potatoes in the bowl of a mixer. Use the paddle attachment on low speed to mash the potatoes.
- Slowly add the butter and half-and-half mixture, sour cream, and salt and pepper to taste. Mix until mashed but not smooth.
For the gravy
- Saute the butter and onions over medium-low heat in a large saute pan, about 12-15 minutes, or until the potatoes are lightly browned. (Make sure they are browned. If it takes longer than 15 minutes, so be it. Don’t rush it!)
- Whisk the flour into the pan and add salt and pepper. Cook for another 2-3 minutes, stirring.
- Add the chicken stock and cook another 4-5 minutes, until thickened.
- Add the cream. Stir and serve.
Nutritional values are approximate.